5 Cup Cake

Preheat your oven to 180°C (350°F). Grease the 24 cm baking dish with butter or non-stick spray and set it aside.

In a large mixing bowl, whisk together the eggs, a pinch of salt, and a dash of vanilla extract until well combined and slightly frothy—this should take around 2 minutes.

Gradually add in the granulated sugar while continuing to whisk until the mixture is smooth.

Slowly drizzle in the vegetable oil while whisking constantly to prevent the eggs from cooking. Then, pour in the milk and mix until silky smooth.

Gradually fold in the 2 cups of all-purpose flour and baking powder. Use a spatula to ensure the batter is lump-free and well combined, but don’t overmix; you want it to be airy.

In another bowl, prepare the crumb topping by mixing the 3 tablespoons of flour, softened butter, 2 tablespoons sugar, and chopped walnuts. Use your fingers to create a crumbly texture.

Pour the cake batter into the greased baking dish, spreading it evenly.

Drop dollops of raspberry jam on top of the batter, then use a knife to gently swirl the jam into the batter for a marbled effect.

Sprinkle the crumb topping evenly over the cake.

Bake in the preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when the cake is finished.

Once baked, allow the cake to cool in the dish for about 10 minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.